Pretty much every microwave frozen meal I have says, "Slit the top film with a knife to vent." I look at it and then peel up the corner. I'm not going to get a knife out for that.

Is there a difference between peeling up the corner and slitting with a knife? Am I losing 20 or 30 International Flavor Units (IFUs - I just made that up) by not slitting it with a knife? It's so much easier to just peel the corner that I don't know why they don't just tell me to peel the corner. Do they perhaps have a partnership with the Big Knife companies?

I need a "stab it with a fork multiple times" option. To just poke holes in the top that is all. It vents it just fine that way. At the same time pretending it's someone you don't like so much helps revil the distane.

I need a "stab it with a fork multiple times" option. To just poke holes in the top that is all. It vents it just fine that way. At the same time pretending it's someone you don't like so much helps revil the distane.

Oh, I forgot that option. I can see that as a reasonable approach, too.

I usually grab my nearest chef's knife and then swing it at the film (with my wrist) several times: POP! POP! POP! If I'm lucky, I still have all my fingers and my microwave meal is appropriately vented. Washing the knife? Nah, the food was still frozen, doesn't count.